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1. In a large mixing bowl, cream the butter and sugar until smooth using a hand mixer or a stand mixer with a whisk attachment.
2. Beat in the egg yolk until well combined.
3. In a separate bowl, whisk together the all-purpose flour and Earl Grey tea.
4. Gradually add the dry ingredients to the wet ingredients and mix until well combined using a silicone spatula.
5. Transfer the dough onto a sheet of parchment paper (or waxed paper) and shape it into a log.
6. Roll it tightly in the parchment paper and refrigerate for at least 2 hours, or overnight.
7. Preheat the oven to 320°F (160°C).
8. Remove the dough from the refrigerator.
9. Spread granulated sugar on a piece of parchment paper and roll the dough over the sugar to coat evenly.
10. Slice the dough into thin rounds, about 1/4 inch (5 mm) thick.
11. Place the rounds on a baking sheet lined with parchment paper and bake for 13 to 15 minutes, or until the edges are slightly browned.
12. Allow the cookies to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.

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